MOUNT SINAI HOSPITAL MEDICAL CENTER Fails Health Inspection - Chicago Hospital

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE CHICKEN HOT HOLDING UNIT HAS A 120 f AMBIENT AIR TEMPERATURE, AND THE GRILL PREP COOLER HAS A 50 f AMBIENT AIR TEMPERATURE. BOTH UNIT TAGGED HELD FOR INSPECTION UNTIL REINSPECTED AND ABLE TO HOLD 40 f AMBIENT AIR TEMPERATURE MINIMUM.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 4 POUNDS OF CHICKEN WERE FOUND AT 121-134 f INTERNAL TEMPERATURE. POUNDS OF CHEESES AND SALAD ITEMS (SLICED TOMATOES, ETC) WERE FOUND AT 52-60 f. $60.00 WORTH OF PRODUCT WAS DISCARDED VOLUNTARILY, POTENTIALLY HAZARDOUS HOT FOODS MUST BE HELD AT 140 f OR ABOVE AND COLD AT 40 f OR LESS.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OVER 50 MOUSE DROPPINGS WERE FOUND IN THE DRY STOREROOM. SEVERAL LIVE GERMAN COCKROACHES WERE FOUND IN THE DISH MACHINE AND PIPE OPENINGS BEHIND THEN STEAM KETTLES/ TILT BRAZIERS. REMOVE ALL EVIDENCE OF PEST ACTIVITY AND SEAL UP ALL AREAS OF POSSIBLE HARBORAGE.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE STOVE AND DISHWASHER HAVE EVIDENCE OF OLD PEST ACTIVITY; CLEAN, RINSE AND SANITIZE SAID UNITS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS ARE DIRTY IN THE MAIN KITCHEN, CLEAN THE FLOORS FROM CORNER TO CORNER AND SEAL THE BASEBOARDS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS ARE DIRTY IN THE MAIN KITCHEN, CLEAN THE FLOORS FROM CORNER TO CORNER AND SEAL THE BASEBOARDS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.